Absolutely! Here’s a detailed, unique article about making Creamy Caramel Custard Pie step by step.

Creamy Caramel Custard Pie: A Step-by-Step Guide to Decadent Delight

If you’re craving a dessert that’s silky, rich, and irresistibly sweet, Creamy Caramel Custard Pie is your ultimate answer. This dessert combines the luxurious texture of custard with the deep, golden flavor of caramel, all nestled in a buttery pie crust. Follow this guide to create a pie that will wow anyone at your table.

Ingredients

For the Pie Crust:

1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup (1 stick) unsalted butter, chilled and cut into cubes
3–4 tablespoons ice water

For the Caramel:

½ cup granulated sugar
2 tablespoons water
2 tablespoons unsalted butter
½ cup heavy cream

For the Custard:

2 cups whole milk
½ cup heavy cream
4 large eggs
¾ cup granulated sugar
2 teaspoons pure vanilla extract
Pinch of salt

Step 1: Prepare the Pie Crust

Mix the dry ingredients: In a large bowl, combine the flour and salt.
Cut in the butter: Add the chilled butter cubes. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
Add ice water: Sprinkle in the ice water, one tablespoon at a time, and mix gently until the dough comes together. Avoid overworking it.
Chill the dough: Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Blind bake: Roll out the dough to fit your pie pan. Place it in the pan, prick the bottom with a fork, cover with parchment paper, fill with pie weights or beans, and bake at 375°F (190°C) for 15–20 minutes. Remove the weights and bake another 5–7 minutes until lightly golden. Let it cool.

Step 2: Make the Caramel

Combine sugar and water: In a medium saucepan, stir together the sugar and water over medium heat.
Cook to golden: Allow the mixture to cook without stirring until it turns a deep amber color. Swirl the pan gently if needed.
Add butter and cream: Remove from heat, stir in butter, then slowly add the heavy cream. Be careful, as it will bubble vigorously. Stir until smooth.
Cool slightly: Let the caramel cool for a few minutes before pouring it into the baked pie crust.